A few weeks ago I was lecturing you on my existential crisis relating to veganism, and here I am today posting the most decadent frozen and decidedly *not* vegan cheesecake you’ll ever see. I’m a creature of paradox, I guess. Though this time I have quite the alibi for being paradoxical: I had to make a birthday cake, the kind you don’t want to miss out on, especially when you already did last year on fairly random (albeit honest) excuses. So this year, I wanted to make this birthday sweetness extra special. I knew it would all have to start with the magical peanut butter + chocolate combination, because that’s really the only thing he cares about in this world.
I also knew the cake would require as little prep as possible, seeing as I’m currently having another 15-pound project that requires quite a bit of attention as well, and it would be all the better if I didn’t have to turn on my oven and could make it ahead of time and store it without a hitch. So when I came across the recipe for this cheesecake, I could tell instantly I had a winner. I tweaked it slightly and it still amounted to something crazy great, so I think frozen cheesecakes are pretty forgiving.
If you find 30 minutes during your summer to make this cheesecake, I can guarantee you will make quite a few people happy –not to mention this thing will last you for days, unless of course you’re living with a pack of starved hounds who favor peanut butter mixed with melted chocolate –it happens.
For more frozen cheesecake summer goodness, take a look at this recipe.
Peanut butter and chocolate frozen cheesecake (no bake)
Prep time: 30 minutes
Chill time: 8 hours
Serves 6 to 8
For the crust:
- 28 oreos
- 6 – 7 tbsp (100 g) butter, melted
For the cheesecake filling:
- 7 oz (200 g) cream cheese, at room temperature
- 2 tsp vanilla extract
- 9 oz (250 g) mascarpone
- 1 1/4 cup (300 ml = 10 oz) sweetened condensed milk
- 10.5 oz (1 heaping cup) peanut butter
For the topping:
- 7 oz dark chocolate
- 2 tbsp coconut oil
- 5 oz (about 150 g, or scant 1 1/2 cups) mini peanut butter cups, halved or roughly chopped
1. To make the crust: Blend the oreos in your food processor until finely crumbled. Place in a medium bowl and mix with melted butter. Lighlty oil the bottom of an 8″ springform pan, then pour the mixture into the pan and pressed evenly into the bottom and slightly up the sides with your fingers. Refrigerate for later.
2. To make the cheesecake filling: Beat the room temperature cream cheese and vanilla extract with a stand mixer or electric beaters for about 30 seconds, until smooth and creamy. Beat in the mascarpone until creamy, then beat in the peanut butter until incorporated. Beat in the condensed milk until smooth. Pour onto the prepared crust, then freeze for at least 1 – 2 hours before adding the topping (the top of the filling will need to have hardened a bit.)
3. To make the topping: In a saucepan or a double boiler over medium heat, heat the chocolate in chunks and coconut oil, until smooth and completely melted. Pour onto cheesecake filling, add the chopped peanut butter cups, then freeze overnight. Remove from the freezer and let sit a couple minutes before slicing with a sharp knife.
- You can halve the measurements of chocolate and coconut oil to make the topping if you wish: as it is, it is oh so yummy but also a bit thick to cut through when coming right out of the freezer (some will say it’s not exactly an issue…)
- Make it ahead and keep in your freezer for several days (just like you would ice cream).
Source: adapted from Chelsea’s Messy Apron.